Greek-Style Garlic-Lemon Potatoes with Olives and Feta

Name: Greek-Style Garlic-Lemon Potatoes with Olives and Feta
Total time: 40 min
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon unsalted butter; 4 medium Yukon Gold potatoes (7 to 8 ounces each, about 2 pounds total), peeled and cut lengthwise into 8 wedges, (see illustration below); 4 medium cloves garlic, minced or pressed through garlic press (about 1 heaping tablespoon); 1 tablespoon extra-virgin olive oil; 2 tablespoons lemon juice; 1 tablespoon grated lemon zest; 2 tablespoons minced fresh oregano leaves; 1 teaspoon table salt; 1/2 teaspoon ground black pepper; 2 tablespoons minced fresh parsley leaves; 3 ounces feta cheese, crumbled (about 1/3 cup); 8 pitted kalamata olives (or other black, brine-cured olives), sliced (about 1/4 cup)

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Greek-style garlic lemon potatoes with olives and feta meld vibrant flavors and textures for a unique side dish that's sure to impress.

Keywords

Side Dishes
Greek
Europe
Potatoes
Fruits & Vegetables
Vegetarian

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Cooking tools:

Nonstick skillet
Stove
Tongs
Paring knife
Chef's knife
Cutting board
Mixing bowl
Spoon
Serving platter

Ingredients

1 tablespoon vegetable oil
1 tablespoon unsalted butter
4 medium Yukon Gold potatoes (7 to 8 ounces each, about 2 pounds total), peeled and cut lengthwise into 8 wedges, (see illustration below)
4 medium cloves garlic, minced or pressed through garlic press (about 1 heaping tablespoon)
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon grated lemon zest
2 tablespoons minced fresh oregano leaves
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons minced fresh parsley leaves
3 ounces feta cheese, crumbled (about 1/3 cup)
8 pitted kalamata olives (or other black, brine-cured olives), sliced (about 1/4 cup)